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@phammaihuong.pmh: Những vần thơ yêu nước gây xúc động #phammaihuong #LearnOnTikTok #tuhaoVietNam

Phạm Mai Hương
Phạm Mai Hương
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Region: VN
Sunday 31 August 2025 13:05:20 GMT
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Comments

ducbangduc
Đức Bằng Đức :
Làng thì yêu thật, nhưng làng theo tây thì phải thù Mr. Hai (Làng - Kim Lân)
2025-08-31 14:01:27
74
user3550613283725
user3550613283725 :
Trái tim anh chia ba phần tươi đỏ. ……. Đố ai cmt tiếp đc
2025-09-16 17:24:20
2
nguyn.th.thm388
Nguyễn Thị Thắm :
Tuyệt vời ! Tự hào Việt Nam !
2025-08-31 14:04:16
14
lighthouse9612
Nguyễn Thu Hiền 🇻🇳🌈 :
Đò lên Thạch Hãn, ơi… chèo nhẹ. Đáy sông còn đó, bạn tôi nằm Có tuổi hai mươi thành sóng nước Vỗ yên bờ, mãi mãi ngàn năm”. "Lời người bên sông" - Nhà thơ Lê Bá Dương
2025-09-19 13:20:30
6
tingcobeogiangtran
🥰🐍🫦🫠 :
Anh đi bộ đội sao trên mũ Mãi mãi là sao sáng dẫn đường. Em sẽ là hoa trên đỉnh núi Bốn mùa thơm mãi cánh hoa thơm. ( Núi Đôi _ Vũ Cao)
2025-10-07 00:58:51
10
nhatan05_
VNT :
Việt Nam đất nước ta ơi..
2025-09-02 05:13:46
3
minh_ngot_newmovie
Minh Ngọt newmovie :
tưởng yêu nước là: ủng hộ xe điện😅
2025-09-15 14:38:59
1
tochanhami
đìn chí ton :
đầu ạ
2025-08-31 13:07:58
1
userycse9378jc
Bích Phượng :
Đẹp vô cùng Tổ Quốc ta ơi ...
2025-10-16 17:44:56
1
duyvuk6
ứ. :
Tuyệt vời
2025-09-12 07:54:26
0
ngocntn2912
Như Ngọc :
"Xe vẫn chạy vì miền Nam phía trước Chỉ cần trong xe có một trái tim"
2025-12-16 03:06:31
0
lucvu2510
Lục Vũ :
"Mặt trời chân lý chiếu qua tim"....
2025-09-02 13:57:01
0
.linh.00
Linh.hitry :
tuyệt🥰
2025-08-31 13:12:10
0
aizaza09
Trung o.O🇸🇰 :
như vợ chồng... 🙄
2025-08-31 17:28:10
0
nguyt1186
nguyệt🍀🍀🍀 :
tự hào Việt Nam 🥰
2025-09-01 12:43:27
0
haerinnn039
Haerin :
tự hào
2025-09-02 00:22:05
0
ducbangduc
Đức Bằng Đức :
Đất nước bốn nghìn năm Vất vả và gian nan Đất nước như vì sao Cứ đi lên phía trước _Mùa xuân nho nhỏ -Thanh Hải_
2025-08-31 14:04:05
4
nguyn.th.lnh599
Nguyễn Thế Lành :
😁
2025-11-05 12:40:54
0
nguyn.th.lnh599
Nguyễn Thế Lành :
😂
2025-11-05 12:40:52
0
ngchikhanh2903
Chí Khanh 📚🍀 :
@Như Ý><🌷
2026-05-05 04:05:03
1
hoaquaquynhon77
Hoa Quả Quy Nhơn ✔️ :
🌷🌷🌷
2025-11-16 12:59:22
0
hoatranthihoa357
Hoa :
😂
2025-11-12 16:00:57
0
nguyn.th.lnh599
Nguyễn Thế Lành :
🥰
2025-11-05 12:40:55
0
nguoivietnam2203
chúng tôi chạy đua với tử thần :
🥰
2025-11-07 15:11:23
0
dtv292
dtv :
🥰🥰🥰
2025-09-01 08:05:24
0
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The first in my food series, which will focuss on seasonal, family fare. Usually trying to keep it healthy and low carb. If you're like me you've got left over pumpkins from Halloween. Try my super healthy, hearty alternative lasagne. I try to get leafy greens into any meal and I've used frozen spinach here as you get a lot more bang for your buck and you can cram in more. I've used about 20 chunks here and then added a knob of butter to melt on the hob. This is a medium pumpkin I roasted the day before, and these are yellow lentil lasagne sheets, just to take out that carb heavy hit. (the kids eat these are have no clue it's not pasta) I then added a little garlic to the spinach and whizzed that up a bit and then on to making the bechamel sauce. A big hunk of butter melted in a pan and then add the flour and miz until biscuity. The slowly add the milk bit by bit until the mixture is thicker and silky smooth. I tend to make more white sauce than the average recipe calls for as I like it saucy. To make the pesto, cook the pine nuts until golden and put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth and season to taste. I love this salty zhing against the roast pumpkin and minerally spinach. Spread some bechamel in a baking tray and layer in the lentil lasagne sheets. Spead over a generous layer of roast pumpkin and tear some shredded mozerella. Dot in tablespoons of spinach mix and teaspoons of pesto and then repeat the process. Add a final layer of bechamel and cover it in moxzerella cheese and season to taste and pop it in the oven for around 25-30 mins. I jarred the leftover pesto whilst that was cooking and then out came this golden tray. It's beautifully saucy and is loaded with veg and tastes absolutely delish. Ingredients Lasagne 1 medium pumpkin Lentil lasagne sheets 2 cloves garlic - we usually use very lazy garlic as we use it so often in food Milk 1 lt Flour 70g Butter 70g Frozen spinach - 10-20 chunks 500g mozzarella Pesto 50g pine nuts 80g basil 50g parmesan 150g olive oil 2 garlic cloves #familyfare #familycooking
The first in my food series, which will focuss on seasonal, family fare. Usually trying to keep it healthy and low carb. If you're like me you've got left over pumpkins from Halloween. Try my super healthy, hearty alternative lasagne. I try to get leafy greens into any meal and I've used frozen spinach here as you get a lot more bang for your buck and you can cram in more. I've used about 20 chunks here and then added a knob of butter to melt on the hob. This is a medium pumpkin I roasted the day before, and these are yellow lentil lasagne sheets, just to take out that carb heavy hit. (the kids eat these are have no clue it's not pasta) I then added a little garlic to the spinach and whizzed that up a bit and then on to making the bechamel sauce. A big hunk of butter melted in a pan and then add the flour and miz until biscuity. The slowly add the milk bit by bit until the mixture is thicker and silky smooth. I tend to make more white sauce than the average recipe calls for as I like it saucy. To make the pesto, cook the pine nuts until golden and put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth and season to taste. I love this salty zhing against the roast pumpkin and minerally spinach. Spread some bechamel in a baking tray and layer in the lentil lasagne sheets. Spead over a generous layer of roast pumpkin and tear some shredded mozerella. Dot in tablespoons of spinach mix and teaspoons of pesto and then repeat the process. Add a final layer of bechamel and cover it in moxzerella cheese and season to taste and pop it in the oven for around 25-30 mins. I jarred the leftover pesto whilst that was cooking and then out came this golden tray. It's beautifully saucy and is loaded with veg and tastes absolutely delish. Ingredients Lasagne 1 medium pumpkin Lentil lasagne sheets 2 cloves garlic - we usually use very lazy garlic as we use it so often in food Milk 1 lt Flour 70g Butter 70g Frozen spinach - 10-20 chunks 500g mozzarella Pesto 50g pine nuts 80g basil 50g parmesan 150g olive oil 2 garlic cloves #familyfare #familycooking
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